17 March, 2011

Pathiri is a pancake made of rice flour. It is part of the local cuisine among the Mappilas of North Malabar and Malabar in Kerala State of Southern India. Crushed rice is made into a white dough and baked on pans called oadu.Variants of pathiri include neypathiri (made with ghee), poricha pathiri (fried rather than Read more

15 March, 2011

I started making cutlets in the early days of experimental cooking after marriage. I had lots of fun in shaping and frying them well.Alternatively, cookie cutters can be used to make cutlets of desired shape. But getting the texture correct and not having them fall apart while frying took a lot of experience. Ingredients Black Read more

5 March, 2011

Bird’s nest is one of my favorite appetizers. I don’t need any special occasions to make this; it’s often served as an appetizer or as an entree for dinner. The final touch differentiates it from the ordinary cutlets. I got this idea from cookery show that is broadcasted on Asianet. Ingredients: Onion finely chopped- 3 Read more

3 March, 2011

Common mushroom, Button Mushroom , or when mature, the Portobello mushroom—is an edible mushroom native to Europe and North America. It is cultivated in more than 70 countries and is one of the most commonly and widely consumed mushrooms in the world. Ingredients Mushroom – 250 gm (cut into small pieces) Shallots – 5 no Read more

3 March, 2011

A nice snack to simply munch on or to go with tea. This sizzler which may be called ‘the relative of Samosa’, is a celebrity in ifthars and family gatherings… Yes! you can make the bet! You wouldn’t stop with one.. 🙂 Ingredients All-purpose flour/Maida 1 cup Salt 1/2 tsp Water as needed For Read more

Here’s how to make the crispy, crunchy, addicting and the most famous Kerala snack -Ethaykka Upperi( plantain chips). Whoever visits Kerala, are sure to save some packets of these chips for themselves and their family too.. Ingredients Raw plantains or slightly ripe plantains 2 no Canola Oil: for deep frying Salt – 1 tbsp Read more

19 February, 2011

Why the name cookie ‘O’? O for oatmeal.Oats contain more soluble fibre than any other grain, resulting in slower digestion and an extended sensation of fullness.One type of soluble fibre, beta-glucans, has proven to help lower cholesterol.I always wanted to make some cookies using oatmeal and now for real I have them for my son Read more

18 February, 2011

Ragi/ finger millet is rich in calcium, fibre, protein, iron and other minerals. It is a low fat cereal and most of the fats are in the unsaturated form.In southern parts of India, pediatricians recommend finger-millet-based food for infants of six months and above because of its high nutritional content, especially Iron and calcium. Home Read more

This is one of the delicacies of the Malabaris in Kerala, usually prepared for newly weds, guests and during the holy month of Ramadan. It is made with semi-ripe plantains. The authentic recipe includes egg as one of the ingredients. Here I have the “No-Egg” version. Preparation time 30 minutes Cooking time 2 to Read more